Vegetable Noodle Stir Fry - Eat With Clarity

This vegetable noodle stir fry has crispy pan fried tofu, sautéed vegetables like broccoli and asparagus, and perfectly cooked rice noodles. It’s vegan, gluten free and easy to make!

This vegetable noodle stir fry (or any form of noodles tbh) is my go to dinner when I want something flavorful but can’t be bothered to cook anything fancy.

It has a rich and perfectly salty flavor, crisp vegetables, finished off with a sprinkle of red pepper flakes for some spice! You can add tofu, chicken, any kind of protein you want to help bulk it up.

It comes together in just about 20 minutes and is totally customizable to fit your preferences. If you love this recipe, try my orange cauliflower or vegan fried rice next.

Before we get started…

Be sure to use low sodium tamari/soy sauce! This recipe will get way too salty with regular stuff. I like the 28% reduced sodium, not the 50% reduced.
I used brown rice noodles, but anything goes here. Even just spaghetti works great!

How to make vegetable noodle stir fry

Bring a large pot of salted water to a boil and cook noodles according to package instructions.

Heat a pan with the oil and add the green onion, garlic, ginger and saute until the garlic is just golden brown.

Add the chopped broccoli, edamame, carrots, bell pepper and vegetable broth. Let saute for 5-7 minutes, covering halfway or until broccoli is fork tender.

Add in all remaining ingredients (aside from the scallions) and the cooked noodles. Simmer for 5 minutes to allow the noodles and veggies to absorb the flavors.

Garnish with chopped cilantro, red pepper flakes and sesame seeds if desired.

Variations

Veggies. While I think this recipe is delicious as is, there are tons of ways to spruce it up! For one, you can use virtually any vegetables you like. Cauliflower, cabbage, more bell peppers, bean sprouts are all delicious.

Flavors. For additional flavors, you can add fresh lime juice, chopped peanuts, or even swap the tahini for peanut butter!

Protein. Add protein! Salmon, tofu, chicken or even a can of chickpeas is great. I love adding in my sesame tofu, teriyaki salmon or serving my orange chicken on the side.

large white pot with the noodle and vegetables

What kind of noodles are best?

I used brown rice noodles for this recipe, but you can also use pad thai noodles, ramen noodles, egg noodles, or just regular old spaghetti if you aren’t gluten free! You really can’t go wrong here.

Rice noodles are stickier, but I find that rinsing after draining and then quickly tossing with oil and then the rest of the ingredients really helps prevent this. They also don’t hold up as well in the fridge, so if you have leftovers and reheat, the noodles will likely fall apart a bit.

vegetable noodle stir fry in a bowl with chopsticks on the side

Does it keep?

Yes! This recipe is great to meal prep since it keeps for about 3 days in the fridge. The veggies won’t be as crispy, but the flavors will be delicious.

You can serve it hot or cold. It’s a stir fry, so more intended to be served hot, but it’s also great cold for a grab and go lunch. To reheat, I like to just add to the stove with a splash of broth or water so it doesn’t dry out. The microwave also works!

vegetable noodle stir fry in a bowl with cashews on top

Try these recipes next!

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